• ECTS

    5 credits

  • Component

    Faculty of Pharmacy

Description

Introduction to food safety:
- History of food scares
- Food spoilage
- Packaging

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Objectives

Technology-Quality :

- Low temperatures
- Fermented products
- Milk: biochemical and physicochemical properties
- Ice cream processes
- Meat and fish supports quality technology
- Membrane technologies
- Additives Heat treatment
- Drying
- Fruit

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Further information

Responsible for EU :

Nathalie Chazal: nathalie.chazal@umontpellier.fr

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